Mulino Marino Segale Integrale
Italy
Whole stone-milled organic rye for dark bread, pizza and pastry. The mill publishes laboratory absorption and Falling Number but no W or P/L.
Contains: rye (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Whole stone-milled organic rye for dark bread, pizza and pastry. The mill publishes laboratory absorption and Falling Number but no W or P/L.
Bakes with this flour
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Technical Specifications
Absorption | 60.5% |
Segale Integrale vs Bio Segale Integrale
Strength
——Protein
12%11.3%-0.7%Hydration
——Maturation
——Segale Integrale vs Bio Segale Integrale
Segale Integrale | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 11.3%-0.7% |
Hydration | — | — |
Maturation | — | — |